Spicy Marinated Pork on top of Mashed Sweet Potatoes with Coconut Milk

 

I have a love affair with mashed sweet potatoes. When I was a little girl I LOVED mashed potatoes. I would eat them and eat them and never stop. As I have grown up, I continue to love mashed potatoes. But recently with my discovery of sweet potatoes, I think they may be even better than a standard mash – well, I guess sometimes at least. This was one of those times though. This dish needed these sweet potatoes. A normal person making this dish would have paired the pork with rice. The pork recipe is actually for Dae Ji Bool Goji (Korean Spicy Marinated Pork). The suggested way to serve the dish was with rice and kimchi.

But sweet potatoes? Why not.

The pork is really spicy. The sweet potatoes helped balance the level of spiciness and made it palatable (otherwise I think the pork would have been too spicy.) The flavors of the pork was wonderful paired with the sweet potatoes/coconut milk. This is a dish I’d make again!

Spicy Marinated Pork

Ingredients
2 tbsp rice wine vinegar
1 tbsp soy sauce
1/4 cup garlic chili sauce
3 garlic cloves, minced
1 1/2 tbsp ginger, minced
1 tbsp red pepper flakes
1/4 tsp ground black pepper
1 1/2 tbsp sugar
2 green onions, chopped
1/4 onion, sliced
1 lb pork loin, cut into pieces
2 tbsp vegetable oil

Directions

1. Stir together the vinegar, soy sauce, garlic chili sauce, garlic, ginger, red pepper flakes, black pepper, green onions, sugar, and yellow onion in a large bowl. Mix in the pork and evenly coat it with the marinade. Put in the refrigerator and marinate for 3 minutes.

2. Heat the vegetable oil in a large skillet over medium-high heat.  Add the pork into the skillet in batches and cook until no longer pink in the center, about 5 minutes.

* serves 4
* 441 calories per serving

Mashed Sweet Potatoes with Coconut Milk

Ingredients
1 1/2 lb sweet potato, peeled and cubed
3/4 cup coconut milk
1 tbsp ginger, minced
1/2 tsp kosher salt

Directions

1. Fill a large pot with water. Place over high heat until boiling. Add the sweet potato and boil until tender, about 20 minutes. Drain the sweet potatoes and return to the pot.

2. Add the coconut milk, ginger, and salt to the sweet potatoes. Mash until the consistency of mashed potatoes.

* serves 4
* 157 calories per serving

* Shared with Sweet Treats & Swanky Stuff Saturday & Weekend Cooking

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Coconut Milk Toasted Marshmallow Ice Cream

This month at Food ‘n Flix we watched It’s Complicated. The announcement post can be found over at Beyond the Peel. I saw It’s Complicated in theaters when it first came out. I liked it then and I liked watching it the second time.

It’s Complicated is the story of a man and a woman, years divorced. He’s remarried to this young hottie with an annoying kid. She’s not, but she does have her kids. In this movie the divorcees begin to have an affair . . . with each other. Then she gets involved with her architect and it’s a rom-com for sure!

Jane Adler, played by Meryl Streep, owns a bakery. She makes wonderful dinners for her family and is just generally great with food. And by the way, I am so jealous of the kitchen in her house. I would give just about anything.

My favorite line from the movie?

“I always make ice cream when I can’t sleep, so I’m glad someone was here to eat it.”

This was after she made some beautiful Honey Lavender Ice Cream.

I was inspired by this to stay up late and make ice cream. I didn’t follow Jane’s steps entirely with her ice cream though and decided instead to make another flavor combination.

I can’t take credit for this recipe though. That is all thanks to How Sweet It Is. There was no way I could compete with the recipe, but I wanted to make it so bad. And trust me, it was worth staying up late for.

Coconut Milk Toasted Marshmallow Ice Cream
(source)

Ingredients
3 1/4 cups coconut milk
1 1/2 tbsp cornstarch
2/3 cups sugar
2 tbsp light corn syrup
1 tbsp vanilla extract
1/2 cup marshmallow fluff
8 marshmallows

Directions

1. In a small bowl mix together 2 tbsp of the coconut milk and the cornstarch until smooth. Set aside.

2. In a large saucepan, add the coconut milk, sugar, and corn syrup, whisking together. Bring to a rolling boil, but don’t allow to boil over. Boil for 4 minutes, stirring occasionally. Remove from heat and slowly whisk in the cornstarch mixture. Put back on heat and again bring to a rolling boil, stirring which the mixture thickens for about 2 minutes.

3. Fill a large bowl with cold water and ice. Place a ziplock bag in the bowl and pour the coconut mixture into the ziplock. Let the coconut sit in the ice bath for at least 30 minutes. Add more ice if needed.

4. Pour the ice cream into your ice cream maker and churn according to the directions. As the ice cream is churning char your marshmallows over an open flame or place them in the broiler for a minute.

5. Once the ice cream has churned for 15 minutes, add in the vanilla and the marshmallow fluff. After 5 more minutes, add the toasted marshmallows. Add only one at a time and make sure they get mixed in.

6. Once your ice cream is a desired consistency, place in a freezer-safe container, cover with a lid, and freeze for at least 2 hours (but the longer, the better.)

Beef Rendang and Coconut Butternut Squash

Julia Roberts is hands down one of my favorite actresses. She’s so natural. She looks natural, she acts natural; I feel like if I knew her in real life we would get along wonderfully. I love watching movies with Julia in them because she adapts to the parts she plays so well. She is absolutely convincing.

For Food ‘n Flix this month we watched the movie Eat Pray Love – hosted by me!

I actually read the book Eat Pray Love before I saw the movie. I loved the book. I was drooling through Italy, I was reminiscent through India (because I went there once and I missed it,) and I felt peaceful through Indonesia. When I found out that a movie was coming out of the book, I was actually disappointed. So much of the time the movie versions of books just don’t quite capture it. But when I found out that Julia Roberts was starring, playing Elizabeth Gilbert, I knew I had to see the movie. I’m really glad that I did see it, because the book truly was captured in the movie. I probably drooled more, felt more reminiscent, and felt more at peace watching the movie than I did reading the book. This is rare. Usually the movie just can’t compare. But in this case, seeing the foods, the sights, and the people really added that element that my mind wasn’t able to fill in when I was reading the book.

The majority of the food in this movie is seen in Italy. I intended at first to make Italian food, because I was literally slobbering while I was watching the movie. With all the pictures of Italian food, I just wanted it all in my belly, from gelato to pizza to spaghetti. But then when it got to India, my mind changed. Indian food is actually one of my favorite cuisines, so it only made sense to make some curry and naan. But then when I got to Indonesia I realized I actually needed to make something that I think Elizabeth Gilbert would have eaten in Indonesia, in the the part of the movie where she really finds herself. It is in Indonesia that Elizabeth is able to fit all the pieces of herself together, to find what makes her happy. Though food wasn’t a huge component of these scenes, it seemed fitting to make a dish representing this part of the movie.

I have no idea what Indonesian food is. I did search the internet a little bit for some information and found that rendang is a ceremonial dish used to honor  guests that originated in Indonesia. Perhaps when Elizabeth visited Ketut he had an honorary dinner for her, with rendang as a dish. I served the rendang with a coconut butternut squash. The flavors melded together beautifully.

Beef Rendang

Ingredients
1/2 onion, chopped
1/3 cup ginger, peeled and sliced
5 cloves garlic, minced
2 tbsp chili garlic sauce
1 1/2 tsp ground turmeric
1 1/4 tsp kosher salt
1/4 tsp ground cinnamon
6 whole cloves
1 anaheim pepper, chopped
1 14-oz can coconut milk
2/3 cup unsweetened flaked coconut
2 tbsp lemon juice
2 tsp sugar
2 lemongrass stalks, crushed
2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes
2 cups chicken broth
4 cups cooked rice

Directions

1. Place the first 9 ingredients (through the pepper) into a food processor. Add 1/4 cup coconut milk and process until smooth. Spoon the mixture into a bowl and set aside.

2. Place 3 tbsp coconut milk and the flaked coconut in the food processor. Pulse until a thick paste is formed. Set aside.

3. Heat a large pot over medium-high heat. Add the onion mixture and cook for about a minute, stirring constantly. Stir in the remaining coconut milk, lemon juice, sugar, lemongrass, chuck roast, and chicken broth; bring to a boil. Cover and reduce heat to medium-low. Simmer for 1 1/2 hours, or until the beef is tender. Discard the lemongrass. Stir in the flaked coconut mixture and cook for 10 more minutes.

4. Serve the rendang over cooked rice.

* serves 6
* 621 calories per serving (this includes the rice)

Coconut Butternut Squash

Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 tsp ginger, peeled and grated
2 cups butternut squash, peeled and cubed
1/2 cup coconut milk
1 tbsp sugar
1 tbsp lemon juice
1 tbsp fish sauce
1/2 tsp sriacha

Directions

1. Heat the olive oil in a pan. Add the garlic and ginger. Saute for about a minute, until fragrant.

2. Add the squash, coconut milk, sugar, lime juice, fish sauce, and sriacha. Cover and simmer for about 30 minutes, until the squash is tender.

3. Remove the squash from the pan and reduce the liquid, until it creates a thick syrup. Pour the liquid over the squash.

* serves 4
* 99 calories per serving

Chickpea and Turkey Curry over Curried Mashed Sweet Potatoes

I feel like I need to sing and dance for sweet potatoes. They just never can do me no wrong.

For some reason I was always terrified of sweet potatoes growing up. I think it was because I could only think of that sickeningly sweet casserole with marshmallows and stuff on it. I know a lot of people love that stuff, but the thought of it to me is repulsive. That of course made sweet potatoes in any form repulsive, because that’s how my mind used to work.

But then I tried them in a different form and my life was changed.

This recipe is a chickpeas and ground turkey. I served it over curried sweet potatoes, a recipe I have made before and will make over and over again.

The first night it tasted delicious, but I think it tasted even better as leftovers the next day.

Chickpea and Turkey Curry

Ingredients
1/2 tbsp sesame oil
1 lb ground turkey
1/2 onion, chopped
2 cloves garlic, minced
1/2 can chickpeas, drained
1/2 can petite diced tomatoes
1 tbsp curry powder
2 tbsp garlic chili sauce
1/4 cup coconut milk
salt and pepper to taste
1/2 tsp dry red pepper flakes

Directions

1. Heat the sesame oil in a skillet over medium heat. Cook the turkey with the garlic and onion in the oil until the turkey is no longer pink.

2. Stir in the garbanzo beans, tomato, curry powder, chili sauce, and coconut milk. Bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, pepper, and red pepper flakes.

* serves 3
* 367 calories per serving